Green soup is really like a savoury smoothie. Just as easy to throw together and a delicious way to pack a ton of raw greens in your diet without sugar calories. I often serve variations on this quick and easy soup as a first course in warmer months or have them for lunch on their own or as an in between meal snack.
Detox: the main ingredients are among the most alkaline foods you can consume, which help the body rebalance from an acidic condition, e.g. from too much drinking, meat eating, junk or processed foods. They are dirt cheap, local superfoods. No need for exotic air miles in your detox regime.
Tarragon adds a subtle complexity and avocado creams it up nicely, which together make it reminiscent of a healthier Bearnaise sauce. Spinach and of course the star of the show, cucumber really make it refreshing, hydrating and cooling.
Cucumber Tarragon Detox Soup
Serves: 4 as an appetizer, if serving less, keep leftovers for up to 48 hours to enjoy while the vits and minerals are alive
Prep Time: 10 mins
1 English cucumber, roughly chopped (seedier and thicker skinned varieties should be peeled)
1 small, sweet yellow onion or the white part of 4-5 small green spring onions, chopped
2-3 sprigs of tarragon, leaves removed and chopped
1 handful of flat leaf parsley
1 fat pinch of coarse sea salt
5 turns of fresh ground pepper
4 handfuls of spinach
350ml of water
1 lemon, halved
1 carrot, chopped in pinky nail sized chunks
25g of hulled hemp seeds for a protein boost
1 sliced raddish optional for garnish
Layer the blender in the following order: chopped onions, cucumber, parsley and tarragon, avocado, spinach, lemon juice then the salt and pepper. Pour the water on top of everything and blend until smooth. Taste for seasoning and thickness and adjust as needed, a little water a a time til you get the consistency you want. Garnish with the chopped carrots for a pop of color and something to dig for in the bowl. Experiment with cold water or warm and enjoy it either way. If you prefer a warm soup, don’t boil the water as it will cook the greens and kill the enzymes and vitamins you want, 60C or less is fine.
Hacks: swap fresh onions for onion powder, and omit the flat leaf parsley if you don’t have it without much impact.
*Calories 126 kcal/ Carbs 11g/ Protein 5g/ Fat 8g/ Sugar 3g/ Fiber 5g
includes hemp seeds, 4 servings of soup